Eat More Better: How to Make Every Bite More Delicious Audiobook

What if you could make everything you eat more delicious?

As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters.

In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection?

Told with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches listeners to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness.

Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever.

Listen to this book and every bite you take will be better.

Download and start listening now!

“A humorous, witty narrative delivered in the form of a pseudo-textbook…A perfect delivery system for Pashman’s comedic take on gustatory pleasure…A good-natured, clever and informative romp through the modern culinary landscape.”

— Kirkus Reviews